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Vegan Lasagna

I have been wanting to make a vegan lasagna for a very long time, but did not want to use packaged vegan cheese. I know a lot of vegans eat Daiya cheese, but I just do not enjoy the after-taste. As an alternative, when soaked and blended, cashews make a delicious substitute for cheese. However, in the last year I have had a very difficult time finding peanut-free cashews. At long last, there is a brand of nuts now available at the Independent close to my house that is peanut-free and gluten-free! Check this out for more information. Here is the recipe for vegan lasagna, inspired by ohsheglows.com

2 tbsp coconut oil or olive oil
1 onion, chopped
2 cloves garlic, minced
2 medium zucchinis, sliced thin
1 small eggplant, diced
1 red pepper, diced
Optional: 1 cup mushrooms*
* I do not like mushrooms, but I can appreciate how delicious they could be in a lasagna

Other Ingredients

1 box lasagna noodles, oven-ready
1 jar pasta sauce, or do what I did and make your own with canned or fresh tomatoes

I preheated the oven to 400*F. I started by putting all the cheese ingredients in a food processor and pureed until smooth. I put the cheese aside. Next, I heated the oil in a large frying pan and cooked the onion and garlic until translucent. I added the zucchini, eggplant, and red pepper, and cooked for about five minutes. Then, I took a large casserole dish and sprayed with cooking spray. I layered the lasagna in this order: pasta sauce (1 cup), noodles, cashew cheese (half of it), vegetables, pasta sauce, noodles, cheese, vegetables, pasta sauce, noodles, pasta sauce. I covered the top in a layer of nutritional yeast, but for the Daiya lovers, a layer on the top would probably be delicious. I covered the lasagna in tinfoil and baked the whole dish for 40 minutes. After removing it from the oven I let it sit for a few minutes, then served it.